Garlic-Fenugreek Spicy Kuzhambu/Poondu-Vendhaya Kara Kuzhambu

Kara Kuzhambu is one of the all time favorite recipe for the south Indians. When 
we go for Virundhu, the Kara Kuzhambu is the second item next to dal and ghee 
being served. When we have this Kuzhambu, definitely we will have little bit extra 
rice due to the taste of the curry. Garlic and pearl onion will make the extra taste. 
Let's see how we can make this recipe.


Garlic – 10 pods
Pearl onion – 10
Tomato - 3
Red chilli – 5
Fenugreek seeds – 1 tablespoon
Mustard seeds – 1 tablespoon
Pepper corns - 1 tablespoon
Coriander powder – 2 tablespoon
Kuzhambu powder – 3 tablespoon (Roasted Red chilli, Coriander seeds, Toor dal,
 Urad dal, Cumin seeds, Fenugreek seeds, Mustard seeds)
Sesame oil – 50 ml (use this oil for the best taste)
Curry leaves – 1 spring


Make a coarse powder of pepper corns
Chop the tomato's and make into puree.
Heat 40 ml of sesame oil in a pan. Once oil hot, add mustard seeds, fenugreek 
seeds. Once those started spluttering, add red chilli. Allow red chilli to become 
golden color.

Then add sliced/chopped garlic and curry leaves. Let it cook for a minute.
Now add pearl onion's. No need to chopped. Use full onions. Cook for couple of 
Then add ground tomato puree. Bring it to boil.
Once bubbles started, add coriander powder and Kuzhambu powder. Stir it.

Close the lid and cook for 5 minutes. Now add the rest of 10 ml sesame oil on top
and switch off the flame.

Now the wonderful and authentic Garlic Kara Kuzhambu is ready.
Try and post your comments and suggestions.

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